It is still too early to say more or less in the near future Seaweed juices, bars, chips They will be common on our tables. Agnes Codignola, author of the book The fate of food (Feltrinelli, 2020), speaks of a very diverse universe. “In most parts of the world – codignola explains – algae have been used in food since ancient times. There are tens of thousands of species, but we still do not fully know about them, and we use only a few. They have many advantages because they absorb a lot of CO2 and do not accumulate toxins or microplastics.
While waiting to see if a well-grown seaweed will save us from starvation – scientists say – we can dedicate ourselves to an activity that turns into algae feed in the wild. In any case it is like going to collect porcini mushrooms in a forest knowing that somewhere they are growing champignons in batteries. In Derinen, on the Irish Atlantic coast, one of the most beautiful routes on the island, Ring of Kerry, John Fitzgerald and wife Kerian have been dealing with seaweed for over a decade Atlantic Irish Seaweed. “On the excursion we call‘ seaweed, a tasty excursion, ’although there are more than 500 species in Irish waters, we focus on 16 common edible species,” says John.
You will learn how to walk through the beaches Find, identify, and collect Responsible algae. Also, some raw flavors taken from the rock. “It was the food of the first inhabitants of the island and later of the Christian monks and Viking invaders,” adds John, who is passionate about the history of food.
From the ocean to the plate: The magic of algae
Courses and recipes for a variety of still unknown ingredients in Ireland
To this Irish lover, he was convinced that marine farms would help save the world (“You only need a mirror of the sea, you do not need land and manure to get nutritious food for humans, livestock, and pets”), not just what we face. A good example of pure food is a superfood, Low in fat but rich in vitamins, minerals, fiber, omega 3 and omega. At the end of the tour, you will learn how to use seaweed powder in the form of a condiment in a soup or stew. Drink or in an ice cream. Behind the fifth Japanese flavor umami, to find that there is nothing particularly nigoious except kelps. When asked what John’s favorite recipe is, we hear sea spaghetti. L ‘Himantalia elongata, Also known as sea spaghetti, is a common seaweed rich in health benefits. “The French call it Harricot Vert de la Mer, Green Sea Bean, and I like to serve it chilled like a delicious salad.
Moving from Derinan to Tramore, County Waterford, Mary Power, as we know it Sea gardener, Organizing ratings in the south-eastern part of the island. She has a long experience with algae. He also describes the experience he gathered in a book in his regular culinary workshops. Then of course there is Excursions to the beaches Marie renamed it “A Walk in the Jungle”: Here too you learn to recognize edible algae and respect the environment of the rocks. The walk ends with a picnic on the beach with beach dishes.
Another address for those who want to know about this awesome activity Wild kitchen In Buran. It offers courses, workshops and avenues related to the collection of edible algae and wild plants.
Of Barbara Gangiano
one of the Most Popular Restaurants Is to use algae The Sea of Aitna is a Mullagmore, County Sligo, Best Seafood Restaurant on the Wild Atlantic Way, 2,500 km of coastal road. Coming fresh from the harbor a few meters away, he uses seaweed in his sweet and savory dishes, appreciating seafood, crustaceans and lobsters. On sunny days you can sit on the terrace and enjoy the arrival and departure of surfers who have chosen Mullagmore as one of the best destinations in Europe.
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